A little sweet, a little savory, all delicious.
Heat canola oil in a large nonstick skillet on medium-high. Add pineapple and cook, tossing occasionally, until golden brown, 3 to 4 minutes; transfer to a plate.
Add sesame oil to the skillet along with garlic and scallion whites and cook, tossing, 1 minute. Add rice and cook, tossing occasionally, until heated through, about 3 minutes. Add soy sauce and sriracha and toss to combine. Push rice to sides of pan, pour eggs into open space, and cook, stirring often, until eggs are almost set, then fold in rice and edamame and cook until edamame are heated through, about 2 minutes.NUTRITION : 515 cal, 15 g pro, 72 g carb, 6 g fiber, 10.5 g sugars , 20 g fat , 93 mg chol, 360 mg sodium
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